Sautéed Salmon With Ratatouille And Basil Beurre Blanc Recipe

Prep vegetables: dice eggplant, zucchini, red bell pepper, and onion. Mince the garlic and chop the tomatoes.

In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3-4 minutes.

Add diced eggplant and red pepper; cook, stirring occasionally, until they begin to soften, about 5-7 minutes.

Stir in zucchini and tomatoes with thyme; simmer for 10-15 minutes until vegetables are tender and saucy. Season with salt and pepper to taste. Finish with torn basil leaves.

Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.

Heat olive oil in a nonstick skillet over medium-high heat. Place fillets skin-side down and sear for 3-4 minutes until the skin is crisp; flip and cook 2-3 minutes more until just opaque.

Remove salmon from pan and tent loosely with foil to keep warm.

In a small saucepan, combine white wine, white wine vinegar, and minced shallot. Bring to a simmer and reduce over medium heat until the liquid is syrupy and the shallot is very soft, about 8-12 minutes.

Reduce heat to very low. Whisk in the cold butter piece by piece to form a smooth emulsified sauce. Do not allow the sauce to boil.

Stir in lemon juice and chopped fresh basil; season with salt and white pepper to taste.

Spoon ratatouille onto each plate as a bed.

Place a seared salmon fillet on top of the ratatouille.

Drizzle basil beurre blanc over the salmon and around the plate. Garnish with extra fresh basil leaves.